In advance: If lobster tails are frozen, put them in the fridge in a ziploc bag on a plate at least the night before, or, if necessary, soak them in cold water to return them to a thawed state before starting the recipe below.

Bring grill to medium-high heat.

Run a wooden or metal skewer through the tails (toward the red shell side) for support, to prevent them from curling. Then, I strongly recommend parboiling them before grilling. Get one large stockpot of water to full boil, then turn it down to a gentle boil. Plunge lobster tails into water and gently boil them for about 2 minutes.

Remove them from boiling water. Place them on a cutting board, shell side (i.e., red-side) down, and slice lengthwise through the softer (whiter) shell, lengthwise, the full cut.

Place butter in, and squeeze lemon juice directly in the shells.

Then place them on the grill, red shell side down. Grill, covered, for 2-3 minutes more. Serve with lemon wedges and melted butter.

Consider pairing with any combination of these choices: asparagus, grilled onions, grilled portabella mushrooms, grilled zucchini, crisp and cool white wine, broccolini, corn, broccoli, rice, and roasted red bliss potatoes.